The Chicken Cordon Bleu is one of the most popular dish in France. Yet we are often disappointed with the result. After several attempts, I think I've finally found the secret to a cordon-bleu that's both cooked through and melt to perfection.
In a suitable frying pan compatible with oven cooking (no plastic handle), heat the butter with the oil over medium heat, and sear the cordons-bleus to brown the breadcrumbs on each side. Once browned, put the pan in the oven for about 15 minutes.
To be enjoyed right out of the oven, accompanied by a good green salad!
First, here is the list of the different ingredients to prepare 2 Chicken Cordon Bleu with a preparation time of 20 minutes and a cooking time of 5 +15 minutes
- 2 meaty chicken breasts
- 2 slices of white ham without rind
- 4 slices of cheese (cheddar, emmental, or sheep's cheese)
- 5 Tbsp or 100g flour
- 200g fine breadcrumbs (can be replaced with Japanese Panko breadcrumbs)
- 2 beaten eggs
- 1 tsp vegetable oil
- 3 Tbsp or 50g unsalted butter
- Salt pepper